Zug cherry cake

Ingredients for 1 servings:

• 90 g sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• 3 eggs
• 90 g flour
• 3 egg whites
• 1 pinch of salt
• 6 tbsp sugar
• 75 g hazelnuts, ground or almonds
• 250 g butter
• 175 g powdered sugar
• 2 egg yolks, fresh
• 3 tbsp cherry brandy
• 3 tbsp juice (beetroot juice, for coloring)
• 3 ½ tbsp sugar, for the cherry syrup
• 1 dl water, for the cherry syrup
• 2 dl liqueur (cherry), for the cherry syrup

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Total time approx. 10 hours

Zug specialty with cherry

For a 24 cm diameter springform pan. Preparation: Line the bottom of the springform pan with baking paper, grease and flour the edges. Line 2 large baking sheets with baking paper and use a springform ring to draw a circle around each one. Sponge mixture (bake the day before): Mix together the sugar, vanilla sugar, salt, and eggs in a thin-walled bowl. Beat well in a hot water bath with a whisk or hand mixer for about 2 minutes. Remove from the oven and beat until stiff peaks form. Sift the flour into the mixture and mix in. Pour the mixture into the prepared pan. Bake for about 30 minutes in the lower half of an oven preheated to 180°C. Remove from the oven, let cool slightly, remove the sides of the pan, turn out onto a wire rack, remove the base and paper, and let stand at room temperature for about 8 hours. Japonais bases (2 pieces): Beat egg whites and salt until stiff peaks form, then add 3 tablespoons of sugar and continue beating briefly, then briefly stir in another 3 tablespoons. Carefully fold in the ground hazelnuts with a rubber spatula, then spread the Japonais mixture evenly into the circles. Bake both layers simultaneously for about 1 hour in an oven preheated to 120°C. After about 30 minutes, swap the baking sheets. Then carefully turn the layers out onto a wire rack, remove the paper from the still-warm layers, and let cool. Filling: Soften the butter in a bowl, add the powdered sugar, egg yolk, Kirsch, and beetroot juice, and mix everything until smooth. Chill briefly. Cherry syrup: Combine the sugar and water in a pan, bring to a boil, and let cool. Then add the Kirsch and mix. Assemble the cake: 1. Place the Japonais layer on the cake plate. Spread with one-third of the filling, place the sponge cake on top. Soak evenly with the syrup, spread with the second third of the filling. 2. Place the Japonais layer on top and press down lightly. Spread the remaining filling on the cake and chill briefly. Decoration: Dust the surface with powdered sugar or score with a hot knife with a long blade. Shelf life: Wrap in foil and refrigerate for about 1 day.